Roasted Pumpkin Soup With Crispy Bacon Croutons

Method:

• Preheat the oven to 200 degrees Celsius.
• Place the large pumpkin wedges, onion halves and bulb of garlic in a roasting tray. Drizzle with olive oil and season really well. Add 1 cup of the vegetable stock to the tray and cover with foil. Place in the oven and roast for 1 hour and 15 mins. Remove.
• Use a spoon to scoop the flesh from the roasted pumpkin and place it straight into a medium/large sauce pan. Add the roasted onion (without the skin) and squeeze the flesh out of the garlic bulb, straight into the pot. Place on low/medium heat. Add the remaining vegetable stock and simmer gently, stirring for about 10 mins. You can choose to puree the soup at this point or leave it chunky.
• Meanwhile, add the bread pieces to a small bowl and drizzle with 2 tbsp of olive oil, combine well.
• Place a medium frying pan onto medium/high heat. Add the remaining olive oil and heat for 1-2 mins. Add the bread and bacon pieces to the pan and cook, stirring for approx. 4-6 mins (until crispy and golden). Remove and set aside.
• Spoon the soup into bowls. Add a dollop of Greek yoghurt to the soup, then top with the crispy bread/bacon pieces. Garnish with fresh parsley (optional).